Have you bean eating your legumes lately? Cannellini beans, kidney beans, and chickpeas combine forces for a tasty salad that makes a satisfying vegetarian snack or light side dish.
1 cup cannellini beans, rinsed and drained
1 cup kidney beans, rinsed and drained
1 cup garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 tablespoon fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoon salt
1/4 teaspoon black pepper
In a large bowl, mix the beans, celery, onion, parsley and rosemary.
In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
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